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Vinegar, Pickles, and Pickling: Stir

Or cut the tomatoes into quarters, place them in a porcelain saucepan and boil to a pulp. Run through a coarse, and afterwards a fine sieve, and boil down for three or four hours, or until as thick as jelly, stirring constantly especially toward the last to prevent burning. Stir in for each peck of fruit, 3 ounces of salt, 3 drams of allspice, ounce of yellow mustard, 1½ ounces of black pepper, 4 drams of cloves, 1/4 ounce of Cayenne pepper, 2 quarts of pure white-wine or cider vinegar. Stir in the ground spices and the vinegar. Bring the whole to a boil for not more than five minutes and bottle when cold. - Canning Tomatoes. - Select firm, ripe tomatoes, place them in a colander and dip them into boiling water just long enough to loosen the skin.

Remove from the water, place them where they will drain, and carefully pull off the skin without injuring the fruit. Once more place in colander to drain and pack carefully in large glass jars or cans as full as they will hold. Place these in hot water, bring to a boil and seal.

Or if tin cans are used, first apply with a soft brush fresh butter or unsalted lard to the inside of the can and its cover. This will prevent the fruit acid from attacking the tin and forming a poisonous compound. Seal with a bit of solder or putty, or lay over the top a cloth dampened with alcohol, run paraffin over this and draw over the top a piece of cotton batting.